Many thanks to all who reached out to me over the past week. I couldn't respond to all of you; please know that it meant a lot. My sister is still in town, she'll be headed back home on Saturday.

Again this week, I've only included 1 new recipe this week. It's also from the May/June 2022 edition of the magazine and is one Drew cooked for me to photograph. It's definitely a special-occasion recipe, but is sure to impress. I often make more of both the deviled shrimp and the pickled shrimp. The extra deviled shrimp makes a great filling for tea sandwiches, and pickled shrimp will keep for several days in the refrigerator. They're great added to a salad, or just eaten alone for lunch or a light supper on these hot summer days.

Enjoy the recipes, stay cool, safe, and healthy, and, as always, let me know what's on your mind. 

Best regards,

Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

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Deviled Shrimp Deviled Eggs

This is another recipe my brother Drew helped me cook for photography for the magazine. He'd always liked deviled eggs, but admitted he'd never had any as good as these. It also has a lot of moving parts, but it is delicious. I often double the recipe for the deviled shrimp, and use the leftovers to make tea sandwiches or stuff celery sticks.

Creole Eggplant with Shrimp

This is a classic New Orleans recipe from the beloved Mandina's on Canal Street here in New Orleans. Eggplants are fresh and in season; make this if your garden is overflowing.

Battered and Fried Crawfish Tails

I love these and can eat them like popcorn, but they're also delicious stuffed into a roll with lettuce, pickles, onions, and tomatos, or piled atop a crisp green salad.